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Apple or Plum Chutney

You need:
2 kg green apples or firm plums
500g Onions
1 kg Brown Sugar
500g Raisins
2 tsp salt
½ tsp cayenne pepper
1 tsp ground cloves
1 clove garlic
vinegar

Method:
Chop apples, onions, raisins etc. Put all ingredients into a preserving pan and cover with vinegar. Boil slowly for about 2 hours. If plums are used skim out the stones while boiling.

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Plum Jam

You need:
2.7 kg plums
1 ¼ cups water
2 kg sugar

Method:
Put washed plums and water in pot. Cook slowly until the fruit is pulped.
Add sugar, and boil quickly for about 15 minutes. Test for setting. Pick plum stones out as they come to the surface.

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Zucchini Pickle

You need:
1 kg zucchini
2 large onions
1 small capsicum (red looks attractive)
¼ cup salt
2 cups sugar
2 cups white vinegar
2 tsp mustard powder
2 tsp turmeric

Method:
Chop the zucchini, onion and capsicum finely. Add the salt and leave to stand for two hours or more. Drain.
Combine the sugar, vinegar, mustard powder and turmeric. Add the vegetable mixture, bring to the boil, then cook for 20 minutes.
If you think it necessary at this stage, the pickle can be thickened with one dessert spoon of cornflour mixed to a paste with a little white vinegar.

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Tomato Relish

You need:
1.5 kg tomatoes
1 kg onions
2 tblsp salt
1 kg sugar
2 cups white wine vinegar (or distilled)
1 tblsp curry powder
½ tsp cayenne pepper
1 ½ tblsp mustard powder

Method:
Blanch the tomatoes in hot water and peel. Chop roughly
Peel and finely dice the onions.
In a non-metallic bowl put the onions, tomatoes and salt and allow to stand overnight or for 8 hours.
Drain away the salty liquid for at least 2 hours.
Put the tomato mixture into a large saucepan and add the sugar, vinegar, curry powder and cayenne pepper.
Simmer one hour or until thick and deep brown red in colour.
Stir frequently to prevent sticking.
Bottle and seal in sterilized jars.

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Gloria’s Mustard Pickle
My Great Uncle Jims Daughter

You need:
6 onions
Beans
Cauliflower
Add enough capsicum, cucumber, cabbage, courgette etc to fill a large pot
1.5 kg sugar
2 tblsp plain salt
2 Litres white vinegar

Method:
Sprinkle salt on top, leave overnight
Next day, drain and cover with white vinegar (remains of 2L bottle after thickening has been made - see below).
Bring to boil, reduce heat and cook for about 20 minutes.
Add sugar and cook 4-5 minutes more.

Thickening:
2 cups flour
2 tblsp Curry Powder
2 tblsp Mustard Powder
2 tblsp Turmeric

Before covering vegetables with vinegar, take sufficient from the bottle to mix this to a smooth (thin) paste.
Let it stand, then give a good stir. Add to boiled vegetable and sugar mixture, boil another 5 minutes until thickened.
Put into hot sterilized jars, put lids on when cold (plastic lids are best).

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Slow Cooked Tomato Sauce
Makes 2-3 x 300g jars

You need:
1 kg ripe tomatoes - any variety. Remove stalks and cut into quarters, or if very large, thirds
10 cloves garlic, peeled and roughly chopped
2 brown onions, peeled and finely chopped
1-3 tsp sugar
1-3 tsp salt
1 tsp balsamic vinegar
Olive oil
Fresh herbs (optional)

Method:
In a large pot heat a little oil and brown the garlic and onion until softened but not turning brown.
Add the tomatoes, balsamic vinegar, sugar and salt and mix well.
Cook over a low heat, uncovered at just a slight bubble for 2 hours, stirring occasionally to prevent sticking. Allow the tomatoes to truly cook down until they are pulp.
Add the herbs just at the end of the cooking time so their flavour is kept intense. Simply stir through and then remove from the heat and bottle in clean sterilized jars with tight fitting lids.

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Green Tomato Chutney
You need:
1.5 kg green tomatoes
500g cooking apples, peeled, cored and chopped
250g onions, peeled and chopped
125g sultanas
250g raw sugar
2 tsp salt
2 cups malt vinegar
1 tblsp minced ginger
½ tsp cayenne pepper
1 tsp mustard powder

Method:
In a large saucepan, bring all ingredients to a simmer and gently cook for 1 ½ hours, stirring occasionally. When it is reduced to a thick consistency and no excess liquid remains, spoon into sterilized jars and seal. Store in a cool dark place for 1 month before using.